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1
In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush.
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2
Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
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3
Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden.
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4
After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl.
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5
With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
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6
Fold in orange zest by hand, then set aside.
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7
Meanwhile, preheat oven to 350 degrees F.
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8
In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.
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9
Spread onto prepared baking sheet in a single layer.
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10
Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
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11
Let cool completely, then fold into orange buttercream.
